If you want to bake a chiffon cake with a citrusy flavor? This is the perfect chiffon cake you are looking for and glaze it with a sweet frosting if you like. I just love the flavor of orange. It’s light and sweet.
2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 large eggs, separated
+ 1 egg white, (room temperature)
1/2 cup vegetable oil
3/4 cup fresh orange juice
3 tablespoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon cream of tartar
For the Frosting: (optional)
1/2 cup fresh orange juice
1 pound confectioners’ sugar, sifted
Preheat oven to 325°F.
For the cake:
For the Flour Mixture:
In a bowl, sieve the dry ingredients (flour, 3/4 cup sugar, baking powder and salt). Set aside.
For the Egg Yolk Mixture:
In another bowl, combine yolks, oil, juice, zest and vanilla using a balloon whisk.
For the batter:
Combine and whisk Egg yolk mixture into Flour mixture.
For the Egg Whites:
In a separate mixing bowl, beat egg whites until frothy. Sprinkle cream of tartar; continue beating until firm. Add in 3/4 cup sugar gradually, in batches at a time, until hard peaks form. Fold 1/4 of egg whites mixture into the batter, do it in 4 batches. Until all remaining egg whites are folded carefully. Do not mix it, just fold in the egg whites, to retain the fluffy texture.
Pour mixture in greased 10-inch tube pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted comes out clean. Invert pan over neck of a bottle to cool. Once cool, run a knife around edges and gently tap remove cake. Transfer on a wire rack. Let it cool before frosting. Serve and enjoy! Happy baking!
For the frosting:
Mix in juice to sugar; drizzle over top of cake and down sides.
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